How To make Chocolate Marble Praline Cheesecake
CRUST:
1 package DH Golden Sugar Cookie Mix
1 Egg
1/2 cup Finely chopped pecans*
FILLING:
1 1/4 cup Frimly packed brown sugar
2 tablespoon Flour
3 package (8oz) cream cheese softened
3 Eggs :
lightly beaten
1 1/2 teaspoon Vanilla
1 ounce Unsweetened chocolate -- melted
25 Pecan halves
Caramel flavor topping(opt.)
* For added flavor,toast pecans before chopping.
Spread pecans in single layer on baking sheet. Toast in 350 F oven for 3-5 minutes or until fragrant. Cool completely.
1. Preheat oven to 350 F.
2. FOR CRUST: combine cookie mix, contents of buttery flavor packet from Mix, 1 egg and chopped pecans in large bowl. Stir until thoroughly blended. Press mixture into bottom of ungreased 9-inch springform pan. Bake at 350 F for 20-22 minutes or until edge is light brown and center is set. Remove from oven.
3. FOR FILLING: Combine brown sugar and flour in small bowl; set aside. Place cream cheese in large bowl.
Beat at low speed with electric mixer, adding brown sugar mixture gradually. Remove one cup of batter to small bowl, add melted chocolate. Pour remaining plain batter onto warm crust. Drop spoonfuls of chocolate batter over plain batter. Run knife through batters to marble. Arrange pecan halves around top edge.
Bake at 350 F for 45-55 minutes or until set. Loosen cake from sides of pan with knife or spatula. Cool completely on rack. Refrigerate 2 hours or until ready to serve.
4. To serve, remove sides of pan. Glaze top of cheesecake with store bought caramel flavor topping.
Cut into slices and serve with additional caramel flaovor topping, if desired.
From Duncan Hines Favorite Brand Name Recipes:
Fabulous Fall Baking.
How To make Chocolate Marble Praline Cheesecake's Videos
Marbled Chocolate Pumpkin Cheesecake Recipe
This chocolate marbled pumpkin cheesecake is definitely an elegant, exquisite dessert perfect for Thanksgiving and for any other special occasion. One of the best pumpkin desserts you can ever get. A perfect crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate - totally divine.
Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust
Learn how to make a Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust in just a few steps.
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No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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Praline Rose Cheese Cake | Valentines Day Special | Dessert | Quick Eats | 4K
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Cake mármol de Chocolate con Ganache de Gianduja /Chocolate marble Cake with Gianduja ganache
Bizcocho marmolado, de chocolate y vainilla, con una cremosa ganache de Gianduja, y una cobertura de chocolate al caramelo. @BavetteEs
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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